Slow Cooker Barbacoa Beef Tacos

• 4 lbs chuck roast, cut into 3-4" pieces
• 1 large white onion, minced
• 5 garlic cloves, minced
• 2 bay leaves
• 1/4 cup fresh lime juice (about 2 limes)
• 1 ccup beef stock
• 3 tbsp apple cider vinegar
• 2 chipotle chillies in adobo sauce roughly chopped, plus remaining sauce from the container
• 2 tbsp chili powder
• 1 tbsp cumin
• 2 tsp smoked paprika
• 2 tsp sea salt

freshly ground pepper

1. In a large slow cooker add meat, onions, garlic and bay leaves. In a small bowl stir together remaining ingredients and pour over the meat.
2. Set slow cooker to high for 4 hours or low for 8. Once cooked remove ½ cup of fat off the top of the meat as well as any large pieces of fat that cooked off the meat. Discard in trash. (Never pour animal fat down your sink drain). Using a two forks shred the beef and return to pot. Allow to cook on low for 2 more hours.
3. Serve with warm tortillas, onions, cilantro and radishes or whatever fixings you like. Alternatively use this meat for quesadillas, loaded sweet potatoes, nachos or taco salad.

Note: This meat freezes well.